Thai Chicken Meatballs Recipe – Thai Special
Made with ground chicken infused with fresh lemongrass, garlic, ginger, and cilantro, these chicken meatballs are perfect for lunch, dinner, or as a party appetizer! What makes this recipe special is its unique twist on the classic meatball.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Thai chicken meatballs Ingredients :
- 1/4 cup (60ml) of sweet chili sauce
- Juice and zest from 1 lime
- 15g piece of ginger (approximately 3cm), finely grated
- 600g chicken thighs, roughly chopped
- 2 garlic cloves, finely grated
- 1 stalk of lemongrass, finely chopped
- 2 tablespoons of coriander root, finely chopped
- 2 kaffir lime leaves, finely chopped
- 1/4 cup (60ml) Thai red curry paste
- 1 egg white
- 1 cup (50g) panko breadcrumbs
- 1 small red onion, finely chopped
- 50g green beans, thinly sliced and trimmed
- 150g vermicelli noodles, for serving
- 1 tablespoon of peanut oil
- 1 cup of mixed soft herbs, for serving
How to Make Thai chicken meatballs
For the sauce, combine sweet chili sauce, lime juice, lime zest, and half of the grated ginger in a saucepan. Simmer for 10 minutes.
Using a food processor, blend chicken with the remaining ginger, garlic, lemongrass, coriander root, lime leaves, Thai red curry paste, egg white, and panko breadcrumbs until coarsely chopped.
Transfer the mixture to a bowl, add chopped onion and sliced green beans, and mix well. Shape heaped tablespoons of the mixture into balls and place them on a tray lined with parchment paper. Cover and chill for 20 minutes or until firm.
Meanwhile, cook vermicelli noodles according to package instructions.
Heat peanut oil in a non-stick pan over medium-low heat. Cook the meatballs in batches, turning occasionally, for about 6 minutes or until cooked through. Pour over the prepared chili sauce and toss to coat.
Serve the meatballs and noodles garnished with mixed herbs, lime wedges, and an extra drizzle of chili sauce.
